DIY Vitamin E Nightime Face Cream

DIY Vitamin E Cream

Vitamin E is great for moisturizing the skin and improving its elasticity. It not only reduces wrinkles but also helps fight freckles, dark circles, and age spots. You can make your own cream using vitamin E, cocoa butter, coconut oil, and any essential oil.

Recipe:
In a double boiler, melt 3 tbsp of cocoa butter and 4 tbsp of coconut oil. Mix them together and let the mixture cool a little bit.

Add 1 tsp of vitamin E and 4 drops of any essential oil that you like. Place the mixture in the refrigerator for 1 hour.

Whisk the mixture until it becomes lighter and then put it in the refrigerator for 30 minutes.

Whisk the cream again until it’s fluffy and put it in a jar.
It’s better to use this DIY cream at night so that it can be absorbed into your skin and make it soft and healthy.

Be sure to take care of your face and skin. I came across a good article, where you can read more about taking care of your face.

Have you tried any of these simple and inexpensive home remedies for dark circles? Or maybe you have some of your own tricks to get rid of dark circles? Share your experiences with us in the comments!

 

Tofu Fajitas with Guacamole Crema

Tofu Fajitas

I’m really excited about today’s post because I’ve collaborated with 11 fellow Canadian bloggers to bring you healthy and delicious weeknight dinner recipes! We’re here to give you inspiration to make eating healthy fun, easy, and delicious. Be sure to scroll down to the bottom of this post to check out all of the #CDNFoodCreatives recipes!

I love food that’s healthy and simple to make so it was easy to choose the theme for this collaboration: Healthy Weeknight Dinners! As for my recipe of choice- who doesn’t love fajitas?! My mom made chicken fajitas often when I was a kid and I LOVED them. Since I eat a plant-based diet, I chose to use tofu but with my mom’s marinade recipe. It’s the most delicious marinade with the zesty lime, slight spiciness, and fresh cilantro and I knew tofu would soak up all that flavour.

The key to delicious tofu is pressing all of the water out of it first. This allows the tofu to absorb any sauce you put it in. When you make tofu this way, you’ll want to eat it all on its own! I sometimes end up eating all of the tofu before I get the chance to put it on my plate- it’s that good.

Tofu Fajitas Guacamole

I wanted to make these tofu fajitas as easy and quick as possible, so the marinade is made by throwing all the ingredients into a food processor and blending, the veggies and tofu are all cooked in one dish, and the guacamole crema is made by putting the ingredients in the blender and blending til smooth. Grab some tortillas and shredded cheese if you like and tada- you’re ready to eat!

Tofu Fajitas Guacamole Crema

Tofu Fajitas with Guacamole Crema
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 small fajitas
Author Melanie Maxwell

Ingredients
tofu and vegetables
1 block firm tofu press all of the water out by placing the tofu between two plates with something heavy on the top for 10 minutes as you make the marinade
1 green pepper sliced
1 red pepper sliced
1 large white onion sliced
4 cloves garlic
1 cup fresh cilantro leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
1 tsp cumin
1 tsp dried cilantro (also called dried coriander)
2 tsp sea salt
1 tsp freshly cracked black pepper
juice of two limes
4 tbsp olive oil
guacamole crema
3/4 cup plain greek yogurt
1 avocado
juice of one lime
1 cup fresh cilantro leaves and stems
2 tbsp chopped red onion
2 cloves garlic
sea salt to taste
for assembly
6 small whole wheat tortillas
1 cup shredded cheddar cheese optional

Instructions
Preheat the oven to 425F. While your tofu is being pressed, make the marinade by putting all ingredients from garlic cloves to olive oil in a food processor and pulsing until you have an even consistency but not yet a puree.
Line a large baking dish with aluminum foil. Cut your tofu into bite-sized pieces and put in the baking dish along with the peppers and onions. Pour the marinade over the top. Put it in the oven for 10 minutes, then remove to toss the vegetables and tofu. Place the dish back in the oven and turn the heat up to 500F, cook for another 25 minutes.
While the vegetables and tofu are cooking, make your guacamole crema. Simply add all the ingredients to a blender and blend until completely smooth.
To assemble, take a tortilla and add a scoop of the veggies and tofu. Drizzle guacamole crema on top and add a handful of shredded cheese. Wrap up and repeat!

I hope you give these tofu fajitas a try! They’re easily one of my top 5 favourite dishes 🙂 and don’t forget to check out the delicious, healthy recipes made by my friends!

Whole Wheat Dark Chocolate Ginger Crisps

Whole Wheat Dark Chocolate Ginger Crisps

Time to get in the holiday spirit my friends!

Today I’ve collaborated with some lovely fellow bloggers to share our best Christmas cookie recipes. Click here for last year’s recipes, including my Vegan Gingerbread Cake and scroll to the bottom of this post for this year’s recipes!

 

Dark chocolate ginger crisps

The cookie recipe I’m sharing today is one that has been in my family since I was a little girl, but I modified it to be more nutritious 🙂 My mom would make these cookies every Christmas, reading from the crinkled up page torn out of a 1994 Gourmet magazine. The scent of spicy ginger and melty chocolate was heavenly wafting through the house and no one wanted to wait for the cookies to cool down before sneaking a bite.

Whole Wheat Dark Chocolate Ginger Crisps

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 dozen
Author Melanie Maxwell

Ingredients

1 1/2 cups of whole wheat flour I used sprouted whole wheat
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
cloves pinch ground
1/4 teaspoon ground cardamom
1/2 teaspoon sea salt
1 cup of coconut oil
1 cup of coconut sugar
1 large egg
1/3 cup of finely chopped crystallized ginger packed
1 1/2 cups of chopped dark chocolate

Instructions

Preheat oven to 350F.
In a medium bowl, mix together the flour, baking powder, spices, and salt.
In a large bowl with an electric mixer, beat together coconut oil and coconut sugar. Beat in the egg.
Add dry mixture to wet mixture and stir until combined. Fold in crystallized ginger and chocolate pieces.
Scoop out rounded tablespoons of dough, roll into a ball, and place on a baking sheet lined with parchment paper. Leave 2 inches of room around each cookie, they spread as they bake. Bake for 12 minutes or until edges are dark brown and crispy.
Let cookies cool completely on baking sheet before removing. This is necessary if you want your cookies to stay intact, they’re crumbly when hot.